Easy Summer Rolls with a Thai Peanut Sauce

Dipping a summer roll in spicy peanut dipping sauce.

5 from 3 votes

Easy Summer Rolls with a Thai Peanut Sauce

On warm days, this summer rolls recipe is a must. Crisp veggies, fluffy quinoa, and creamy avocado are wrapped in delicate rice paper and dunked in a spicy peanut dipping sauce. They're so good!

Prep Time20

Total Time20

Course: Appetizer, Lunch, Main Course, Snack

Cuisine: Asian, Thai

Keyword: summer rolls recipe

Servings: Servings

Calories: 357kcal

Author: Alyssa

Ingredients

for the summer rolls:

10 rice paper wraps
1 cup cooked quinoa
2 cups shredded romaine
2 cups shredded red cabbage
1 red pepper thinly sliced
1 large carrot thinly sliced, or 1 cup papaya noodles*
1 medium avocado sliced

for the peanut sauce

2 tablespoons creamy peanut butter
2 teaspoons gluten-free tamari
1 teaspoon sriracha or spicy chili sauce
Juice of 1 lime
2 - 3 teaspoons water

Instructions

Prepare all the veggies and arrange them on a plate for easy assembly.
Fill a shallow dish or plate with warm water. Dip a rice wrapper into the water, allowing it to soften for a few seconds. Transfer the rice paper to a flat surface, then add fillings.
Place a layer of quinoa in the center of the wrap. Layer with romaine, cabbage, red pepper, papaya noodles (or carrot), and avocado. Assemble like a burrito - fold in the sides, then roll away from you, tucking the filling in as you roll.
Repeat until all ingredients have been used.
For the sauce, whisk together the peanut butter, tamari, hot sauce and lime. Blend until smooth. Add water 1 teaspoon at a time until the sauce reaches your desired consistency.
Dip summer rolls into sauce and enjoy!

Notes

To make papaya noodles: Peel a whole, under-ripe (aka green) papaya with a julienne peeler. You’re essentially peeling the "noodles" from the outside of the papaya. Once you get to the softer flesh, stop. It won’t make for good noodles.

Nutrition